Maybe its not in the shops over here. I went to the Asian supermarket but they didnt have it or the Braggs one. I might be able to buy it on ebay or something. So its basically like soya sauce but raw?

I just got me dehydrator delivered from the states today! I’m so excited. Haven’t ever met anyone in this country who has even heard of raw foods or dehydration! My friend was here when it was delivered and she looked at me as if I had two head. LOL

Well its 11pm here and I just had to put something in the dehydrator before going to bed! I couldnt possibly wait till tomorrow. Plus I wont get time during the day with 3 kids around. So I bunged in some banana, for want of anything else. It seemed a waste to have it on for 1/2 a tray of banana so I made my own cookie recipe, chaning some of the ingredients in one from Rawvolution book, and I have no idea what it will taste like! I hope its not disgusting! Will let you know tomorrow. Wish me luck.

after many “oops” recipes coming out of my dehydrator, i figured out that tasting the batter or dough gives you a good idea of what the final product will taste like. my carrot bread would have been totally useless had i not added a little sweetener at the last minute…. :)

Also, there is a lot of debate about Bragg’s (many threads on Alissa’s site) and if it contains some harmful by-products. Neither Bragg’s nor Nama Shoyu are raw, if you are a purist, but I find Nama Shoyu to be a valuable addition to a lot of recipes. I’m really sensitive to soy products, but have found that NS doesn’t bother me. It’s unpasteurized, which is the big difference between it and soy sauce.

I refrigerate both the Nama Shoyu and Tamari once they are opened. I know the Tamari says to refrigerate for sure.

Great leap you’ve made in buying a dehydrator :)! Onion flax seed crackers are terrific! :) And so are coconut macaroons from the book: raw food, real world by Matthew Kenney and Sarma Melngailis. You also now can soak, rinse and dehydrate your nuts and seeds so they are live and have no enzyme inhibitors in them…we do that, then freeze them, so they are super dooper crunchy ;) Enjoy…

Right on pianissima, and I have to say to all don’t be surprised if it starts to taste like crap the more and more you get cleaner on the cellular level. I know for me after a while it started to leave a metal taste in my mouth, and would totally take over the dish.

Agreed, I don’t even like the smell of nama shoyu anymore. I use that mushroom and evoo recipe that had been discussed a week or two ago for nama shoyu minus—the salt! I think it’s sooo much better! A little thick, but tastes pretty similar….no, wait…it tastes better than shoyu! :)

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